Loaded Miso Soup

By Mark Bittman

Loaded Miso Soup
Yunhee Kim for The New York Times; Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
20 minutes
Rating
4(1,163)
Comments
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Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Miso soup is a more adventurous, though no more complicated, option to try.

Featured in: Eat: Recipes for the Semi-Vegan

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Ingredients

Yield:2 to 4 servings
  • 1strip kombu (dried kelp)
  • 1handful sliced shiitake mushrooms
  • ½cup miso
  • Carrots
  • Turnips
  • Ginger
  • 1handful cooked edamame
  • ½pound silken tofu, cubed
  • Scallions
Ingredient Substitution Guide

Preparation

  1. Step 1

    Bring 6 cups of water to a bare simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.

  2. Step 2

    Meanwhile, saute a handful of sliced shiitakes in oil until crisp.

  3. Step 3

    Whisk a cup of the water with ½ cup miso in a bowl until smooth.

  4. Step 4

    Pour the miso mix into the water and add ½ pound silken tofu along with some shredded carrots, turnip and ginger, the chopped kombu and about a handful of cooked, shelled edamame.

  5. Step 5

    Let stand long enough to heat the tofu through, about a minute. Add some chopped scallions and the crisp shiitakes and serve.

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Ratings

4 out of 5
1,163 user ratings
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Comments

Japanese

Nobody makes miso soup like this in Japan. Kind of fake. You add miso after turning off the heat so that miso's flavor is preserved. Boiling heat kills the flavor.

W_Albany

In my house, miso soup is what we make when we are in a rush. I put baby bok choy, sliced mushrooms, and frozen Chinese dumplings in boiling water. The dumplings float to the top when they are done. Then I turn off the heat and stir in the miso (previously thinned with some water). Easy, healthy, and good.

Denise

I read the David Tanis recipe for mushroom miso soup and mixed it with this recipe. I sautéed oyster, shiitake and enoki mushrooms and set aside. Simmered 6 cups of water with 2 tsp mirin, 3 tsp soy sauce and 2 tsp sugar. I sliced 2/3 turnip, grated 1/2 carrot, grated about 1/2 tsp ginger, 3 scallions. Simmered broth a while and added sliced vegetables. Finally I took 1/2 cup of the broth and stirred in 1/2 cup white miso to dissolve and added it to the broth. So easy and so delicious.

S. Furstenberg

A great ad lib recipe that’s made to personalize. I didn’t have turnip, so I used half of a less than perky rutabaga. I didn’t feel like shredding everything, so I shredded the ginger but chopped everything else and added it to my softly boiling broth. Don’t freak out, miso control freaks, because I didn’t boil the miso! I followed the recipe: added it to a cup of the broth, dissolved it, and stirred it into the NOT boiling broth that wasn’t boiling because I’d just thrown a bunch of cold silken tofu into the pot. This was an excellent dinner for people with the flu and people trying to not get the flu.

Upwest

Nothing like warm, raw shredded carrots and turnips.

Greg

I use bonito flakes in the stock as well.

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